… or as cupcakes topped with coconut flakes. A few fondant holly leaves and berries add a pretty splash of holiday color, and are really so easy to make! I used this cutter (smallest one) for the holly leaves, and just rolled out small balls of red fondant for the berries.

I’m thrilled to have been asked to make the recipe for the LCBO’s Food & Drink magazine! Their holiday issue is out now, and you can find my rum fruitcake on page 21. (Happy dance over here!).

If you haven’t seen Food & Drink, it’s a magazine dedicated to the art of entertaining, including the latest recipes and information on wine, spirits and beer. It’s a real treat for the eyes and is so inspiring – no matter what the season, it always manages to get me in the mood for trying new sweet and savoury dishes.

The magazine is only available in Canada, so if you live elsewhere, below are the recipes for you. Hope you have fun baking, decorating and eating this fruitcake as well!

Happy baking!

xo,

Marian

*

Rich Rum Fruitcake Recipe

Making this recipe weeks before serving allows the rum flavor to intensify and can be a big time saver during the busy holiday season! If desired, unwrap occasionally and brush with more rum.

In a food processor, pulse together raisins, currants, prunes, candied fruit and citrus peel until a smooth, thick paste forms. Transfer to a large bowl and stir in 2 cups (500 mL) of the rum. Cover tightly and keep in a cool, dark spot, stirring once a day, for at least 2 days, or for up to 2 months.

In the bowl of an electric mixer, using the paddle attachment, beat butter and brown sugar until smooth. Beat in eggs, 1 at a time. Mix in coconut and almond extract.

For cupcakes, line cupcake pans with liners, and using a ¼-cup (60-mL) measuring cup (or a #16 / 2 oz ice cream scoop), scoop the fruitcake batter into each liner. Bake for 20 to 25 minutes, or until a toothpick comes out clean.

For a Bundt cake, spray the Bundt cake pan with a nonstick cooking spray and pour the batter into the pan. Use a plastic spatula to evenly spread out the top of the batter. Bake for 40 to 50 minutes, or until a toothpick comes out clean.

Using a skewer, poke holes in the top of your cupcakes or cake and brush with rum. Let cool in the pan for 24 hours. Dust with icing sugar or top with luscious coconut cream cheese icing and sweetened coconut flakes.

Coconut Cream Cheese Icing Recipe

Add a little more coconut extract if you’d like a more intense coconut flavor to your icing. And here’s a little secret: if you’d like your icing to look whiter for the snowy holiday season, add a few drops of white food colouring.

Cream the cream cheese, butter, coconut extract and vanilla extract in the bowl of an electric mixer fitted with the paddle attachment. Slowly add the icing sugar and beat until smooth. Garnish cupcakes or cake and immediately sprinkle desired amount of coconut flakes on top.

ok. SO I (like lots of people) am scared of fruit cake, but maybe this will help me overcome it! Plus it is seriously my moms favorite thing on earth, so thank you for the recipe- I would love to be able to make it for her 🙂

When can you put the frosting on? I assume it won’t last like normal icing? Just a few days? They look really lovely. I MUST try them. Thanks for all the help you’ve given me over the last few months, by the way…since I “discovered” you xx

Quick question on making this…. I have made the candied fruit peels and have them taking a rum bath. Do you think it is worth the effort and time to making my own candied fruit or should I just by them at the store? Will I be able to taste the candied fruit or will the rum mask the flavor?

Hi Rebecca, I actually bought the candied fruit and didn’t make it on my own. If you can’t find it, you can just add more (1/2 cup) of your favorite dried fruits.
The rum bath is where you soak the dried fruit in the rum. (#1 in the recipe instructions).

I absolutely love your site and your recipes!!
I am baking the rum fruitcakes for Christmas and just wanted to know how many days in advance can I bake them, and in such case, once baked, if I have to keep pouring rum on top of them every day.
Thanks in advance, and happy holidays!!

Hi Olga,
You can make them months ahead, so definitely can make them right away. You could make them more moist and “rummy” by pouring rum on top every day until you’re ready to serve, but I just did what the recipe says and not more, and that was perfect for us. Taste them when you’re done and see what you think! Hope that helps and happy holidays!

Your recipes & instructions are fantastic! I am going to make your coconut icing on your golden vanilla cupcakes. Could I make this coconut icing with coconut flavor oil in place of the extract? I can’t find the extract, only the flavoring. Thanks…

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